TV chef and food campaigner Rachel Green serves up a roast turkey with a twist on the traditional trimmings and rustles up lush leftovers for post-Christmas Day

FOOD | HOME | CULTURE | TRAVEL

GOLDEN TURKEY WITH ROASTED GRAPES, SHALLOTS & ROSEMARY

Serves 10-12 Preparation time 35-40 minutes, plus resting Cooking time 2½-3 hours

“Take the turkey out of the fridge a couple of hours before you start cooking and remove the giblets. If the turkey is trussed, it is best to remove the string before putting it the oven.”

INGREDIENTS

• 1 x 5kg/10lb Golden Turkey with giblets

• Sea salt and freshly ground black pepper

• 3 onions, peeled and quartered

• 1 bay leaf

• 2 carrots, peeled and cut into large chunks

• 2 sprigs fresh rosemary

• 300ml/½pt water

• 3 tbsp olive oil

• 10 medium shallots, peeled

• 750g/1¾lb red or black bunches of grapes, broken into small clusters still on the vine

• 1 tbsp chopped rosemary leaves

• 3 tbsp good quality balsamic vinegar

1. Preheat the oven to 180°C, 350°F, Gas 4.

2. Season the turkey with salt and freshly ground black pepper and place some of the onion inside the cavity. Then put the turkey in a large roasting tin, breast side down, along with the giblets, bay leaf, remaining onions, carrots, rosemary sprigs and the water. Place in the preheated oven.